Instructions: Trim off heavy ribs on kale. Have a bowl of ice water ready. Bring a large pot of salted water to a boil. Add kale and blanch for 2 minutes. Drain, then cool in ice water. Drain again and chop coarsely.

Melt 2 ounces of the butter in a large skillet. Add onion and cook over low heat until nut-brown and caramelized, stirring frequently. Season with salt and pepper.

Add kale and cook over very low heat until kale is tender, about 10 minutes. Transfer to a warmed bowl. Add vinegar to pan. Heat for a moment, scraping up browned bits. Add vinegar to the bowl.

Cook potatoes in water to cover until fork-tender. Drain, then mash by hand or put through a ricer. Do not use a food processor. Add half of the butter to the potatoes.

Bring milk just to a boil; season with nutmeg. Stir milk into mashed potatoes.

Combine mashed potatoes with kale-onion mixture in a large warmed serving bowl. Top with remaining butter in dabs.

Instructions: Pour the Chartreuse into a chilled cocktail glass, and by tilting the glass and rotating it at the same time, coat the entire interior of the glass. Discard the excess Chartreuse. Fill a mixing glass two-thirds full of ice and add the whiskey and the vermouth. Stir for approximately 30 seconds and strain into the prepared cocktail glass.

Instructions: Combine the beer, onion, carrot, peppercorns, parsley, bay leaves and cloves in a large heavy pot. Bring to a boil. Add the corned beef and enough water to cover. Bring to a boil. Reduce heat, cover and simmer until the meat is very tender, about 2 1/2 hours.

Transfer the corned beef to a platter.

Combine the mustard, brown sugar and chopped herbs in a food processor. With the motor running, gradually add the oil and process until well blended.

Season to taste with pepper. Drain the corned beef. Slice across grain. Serve with the mustard sauce.

Instructions: Cut the beef into 1 1/2-inch cubes and season with salt and pepper. Melt 1/2 tablespoon of the butter in a skillet and sear the meat over high heat. Remove the meat to a plate. Add the onions to the skillet and cook for 5-6 minutes. Take the pan from the heat and stir in 1 tablespoon of the flour. Return to the heat and cook for 1 minute. Blend in the stock. Return the meat and bring to a boil. Transfer to a flameproof casserole, cover and simmer on low heat for 1 1/2- 2 hours. Alternatively, cook in a preheated 325 degree oven for 1 1/2-2 hours.

Meanwhile, saute the mushrooms in another 1/2 tablespoon of the butter on high heat. Season with salt and pepper and set aside. Shuck the oysters and put in a bowl with their juices.

In a small saucepan, melt the remaining 2 tablespoons of butter over medium heat. Stir in the remaining 2 tablespoons of flour to make a paste. Set aside.

When the meat is tender, thicken the cooking juices slightly with a little of the roux, if necessary. Add the mushrooms and oysters with their juices and taste for seasoning. Boil for 3 or 4 minutes. Let cool, then transfer to a 5-cup capacity deep-dish pie pan or casserole. (Recipe can be made ahead to this point. Cover and refrigerate until ready to finish.)

Preheat the oven to 475 degrees. Roll out the pastry to about 1/4-inch thickness and cover the pie. Flute the edges and decorate with pastry leaves. Brush with the egg was less

Instructions: Preheat the oven to 350 degrees. Line an 8-inch-square baking pan with a strip of aluminum foil, overlapping the edges for easy removal; butter the foil.

For the brownie layer: In a double-boiler (or microwave), melt the chocolates and butter just until blended. Combine the eggs and sugar in a mixing bowl, beating until the sugar is dissolved. Add the flour, baking powder, salt and the chocolate-butter mixture. Mix well. Pour the batter into the prepared pan. Bake for 25 to 30 minutes, until just done. Cool completely. Freeze if desired.

For the peppermint filling: Combine the powdered sugar and butter. Blend in the milk and peppermint flavoring. Add the food coloring, if desired. Place over the double-boiler (or set bowl over a pan half-filled with 120 degree water) and stir until smooth. Spread evenly over the brownie layer. Chill in the refrigerator while preparing the glaze.

For the chocolate glaze: Melt the chocolate and butter over a double- boiler (or microwave) and stir to blend smoothly. Spread evenly over the mint layer. Chill until set (or freeze, securely wrapped, for up to 2 weeks). Cut into squares.